Word: chef
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...plus. "If you're going to make it--start young," says Greystone's head baking and pastry instructor Robert Jorin, a decades-long veteran in the field. The younger the student, the more likely he or she is to stay in the business, he says. Because being a chef involves backbreaking work and long hours, it is also better suited to someone in his or her early 20s. And another thing: for the months, sometimes years, spent sampling one's homework, it's useful to have a youthful metabolism. --With reporting by Laura A. Locke/San Francisco
...publicity generated by the Food Network and chefs with their own books, frozen-food lines and cookware helps explain why many young people view cooking not just as a way to make a living but also to make their name. And while for centuries chefs learned their craft apprenticing in the kitchens of great restaurants, some members of the new generation believe that a degree from a top school will boost their credibility in the profession--and give them instant access to a wide network of alumni. "Being a chef now is like being a rock star," says Nancy Seryfert...
...writing course requires composing menus for different palates. Such food-free classes are particularly useful for the many students interested in nonrestaurant jobs like food-product development, food styling or food writing. Katy Dearing, 19, a student at the California Culinary Academy who applied after a CCA chef visiting her high school prepared an inspiring gnocchi with roasted bell-pepper coulis, says she plans to be a private chef for busy professionals who want to eat nutritious meals...
Even before the food chains caught on, local eateries were offering Atkins-friendly menus. "We'll never take French fries and onion rings off the menu," says Miles Angelo, a chef at the upscale Caribou Club in Aspen, Colo. "But I was forced to read the Atkins book and immerse myself in the whole diet. Now 50% of our menu can be prepared Atkins-approved...
...interest in children's museums," says Bryn Parchman, CEO of Port Discovery in Baltimore, Md., which recently shifted its focus from tweens to the under-5 set. Its new programs include a petting zoo with parrots, llamas and potbellied pigs, and a cooking area where toddlers help a chef whip up treats like Seussian green eggs...